Place the butter and olive oil in a large pot and sauté’
onions for about 5 minutes.Add garlic
and sauté 1 minute.Add the flour and
all remaining ingredients.Cover and
simmer on low for 1 hour.

GARLIC CHHESE BREAD

1 (8-ounce) package shredded sharp cheddar cheese

¾ cup mayo

1 teaspoon garlic powder

1 loaf French bread, sliced in half

Combine the first 3 ingredients and spread on both halves of
the bread.Bake at 350 for 18 minutes or
until the topping is melted and bubbly.Slice and serve.

Hot Bacon & Swiss Dip

1 (8-ounce) package cream cheese, softened

½ cup mayo

1 cup Swiss cheese

2 tablespoons green onions

6 slices bacon, cooked and crumbled, divided

½ cup crushed Ritz crackers

Mix together cream cheese, mayo, Swiss cheese, green onions,
and half of bacon.Place in a greased
8x8 ovenproof dish.Sprinkle remaining
bacon and all of Ritz crackers evenly over the top and bake at 350 for 20
minutes.Delicious served with Wheat
Thins and Granny Smith Apples.

PUMPKIN BREAD

3 ½ cups flour

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon nutmeg

3 cups sugar

4 eggs

1 teaspoon vanilla

2/3-cup water

1 cup vegetable oil

1-½ cans (16-ounce) can pumpkin

Mix all dry ingredients together then add remaining
ingredients, mixing well.Line 3 loaf
pans with waxed paper and pour batter into pans evenly divided.You may skip this step and just spray the
loaf pans with Pam with flour.Bake at
350 for 45 to 50 minutes.When it cools
down, wrap each loaf in plastic wrap.This helps to keep it moist.It’s
always better the next day J

Make sure you squeeze as much liquid out of the spinach as
you can by using paper towels or your hands.Mix first 5 ingredients together.Lay out noodles flat and spoon about 2 tablespoons of the mixture onto
the lasagna noodle and roll up.Place
filled noodles seam-side down in a greased 13x9x2-baking dish.Cover with foil and bake 35 minutes.Uncover and sprinkle with additional
Mozzarella cheese and bake uncovered for 5 to 7 minutes more or just until
cheese melts.To serve:Place a ladle-full of sauce into a pasta bowl
and place the noodles on top and sprinkle with Parmesan cheese.Delicious J

Combine all ingredients except for cheese in a gallon-size Ziploc
bag.Squeeze the back gently to mix all
the ingredients together then add the cubed cheese.Marinate for at least 1 hour, but overnight
is best.Serve with crackers.

PEPPERONI PINWHEELS

½ cup pepperoni, chopped or ½ cup mini pepperoni

½ cup shredded mozzarella

½ teaspoon Italian seasoning

1 egg, separated

1 (8-ounce) tube crescent roll sheet

In a small bowl, combine the first 3 ingredients and the egg
yolk.Mix well and spread evenly over
dough.Roll up and slice into ½”
slices.Brush with egg white and bake at 375 for 12-15
minutes.

CRACKER CANDY

48 saltine crackers

2 sticks butter

1-cup brown sugar

1 (12-ounce) bag semi-sweet chocolate chips

1 cup chopped pecans

Line a large jellyroll pan with foil and spray evenly with
cooking spray.Line crackers up on the
pan.In a small saucepan, melt the
butter and add the brown sugar.Mix well
and bring to a boil.Let the mixture
boil for 3 minutes and remove from heat and pour evenly over crackers, using a
butter knife to gently spread the mixture. Bake at 350 for 6 minutes then remove from the
oven.Sprinkle the bag of chocolate
chips evenly over butter mixture.Gently
spread chocolate with a knife as it begins to melt.Sprinkle with pecans and place in the fridge
for one hour.Break apart and store in
an airtight container.

In a large bowl, combine first 10 ingredients.Press mixture into 12 greased muffin cups.Over each one, spoon enough tomato sauce to
cover the meat (about 1 to ½ tablespoons).Next squeeze just a few dots of yellow mustard over sauce.Lastly, sprinkle about a teaspoon of brown
sugar over each one.Bake at 350 for 35
to 40 minutes or until cooked through.Remove them from the oven and let them sit for about 10 minutes before
serving.

CORN CASSEROLE

1 can cream corn

1 can whole-kernel corn, drained

1 stick butter, melted

8-ounce container sour cream

1 (6-ounce) package yellow corn bread mix (I use Jiffy)

Combine all ingredients and mix well.Pour into a greased 13x9x2-baking dish and
bake at 350 for 1 hour.

GREEN BEANS

2 bags frozen Italian-style green beans or pole beans

8 slices bacon, chopped fried and drained

1 onion, sliced

2 teaspoons each of salt, pepper, garlic powder and onion
powder

In a large pot, fry the chopped bacon until crisp.Using a slotted spoon, place bacon on paper
towels.Add the sliced onion to the
bacon grease and sauté for 10 minutes.Add the beans and seasonings and enough water just to cover the
beans.Bring the beans to a boil.Once boiling, reduce heat to low, cover and
cook for 45 minutes to an hour.Taste
the beans to see if they need more salt or seasonings.Drain the cooked beans and place in a serving
dish.Sprinkle the cooked bacon over
beans just before serving, if desired.

TOMATO BITES

1 can original Rotel tomatoes

8 slices cooked bacon, crumbled

1 cups Swiss cheese, shredded

1 cup mayo

3 packages mini phyllo pastry cups

Mix the first 4 ingredients together and spoon into mini
cups.Place on a baking sheet and bake
at 350 for 15 minutes.

About Me

My name is Melissa, and my favorite thing to do is cook and experiment with new recipes...it's therapy for me :) I'm not a fancy cook...if I want fancy, I go to a 5-star restaurant :) My recipes are simple, I use every-day-easy ingredients and they tastes delicious! Family dinners are so important to me, and some of our best times and talks have been around the dinner table with my husband and 2 children. My purpose for this blog is to encourage and inspire you to have more time around your dinner table with your own family, while they enjoy and rave over the home-cooked meal you prepared for them! I have a cooking show called Dream Home Cooking which airs in North Alabama every Sunday morning on WAAY 31 at 9:30a.m. I also write a weekly food column for the Madison Record.